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Lentil and vegetable soup

Lentil and vegetable soup

Recipe Book: Diets

A hearty vegan meal-in-a-bowl: lentils, vegetables, cumin and a squeeze of lemon. Over 6 g of fibre per bowl, filling without being heavy.

Per serving: 200 kcal · 11 g protein · 34 g carbohydrates, including 7 g fibre and 7 g sugars · 3.5 g fat.
Main Course Soup & Stew Simmer Mediterranean Diet Vegetarian Vegan Gluten-free Dairy-free Sugar-Free Low-Calorie Low-Fat

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Cooking for
6 people

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Preparation


1

In a large saucepan, heat the oil over medium heat. Cook the onion, carrots and celery for 6 to 7 minutes, until softened.

2

Add the garlic, cumin, turmeric and chili flakes. Cook for 1 minute, stirring.

3

Add the lentils, tomatoes and broth. Bring to a boil, then partly cover and simmer for 25 to 30 minutes, until the lentils are tender.

4

Add the spinach and cook for 1 minute, until wilted. Add the lemon juice. Season with salt and pepper and serve topped with parsley.

Notes

For a gluten-free version, use a gluten-free broth. Freezes up to 3 months. The soup thickens as it cools: add a little water when reheating.

Version française : https://cookmoi.com/recipes/soupe-lentilles-legumes

  • Prep Time

    15 min
  • Cook Time

    35 min
  • Serves

    6 people
  • Calories

    200
Recipe By

Recipe By

Cookmoi

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